A fragrant and creamy mixed vegetable curry from the sunny shores of Goa. This dish features a unique, freshly ground coconut and spice masala, giving it a rich, tangy, and mildly sweet flavor that's simply irresistible.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
285cal
6gprotein
34gcarbs
16g
Ingredients
1 cup Fresh Coconut (grated)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tbsp White Poppy Seeds
3 pcs Dried Kashmiri Red Chillies (Stems removed. Adjust quantity for spice level.)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A refreshing Maharashtrian cucumber salad with a crunchy peanut texture and a simple tempering. It's the perfect cooling side dish for any spicy Indian meal, ready in minutes.
Creamy, perfectly spiced Goan Veg Kurma with soft chapati and fresh koshimbir - a fiber-rich, homestyle comfort meal!
This goan dish is perfect for dinner. With 654 calories and 19.650000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 large Carrot (peeled and cut into 1/2-inch cubes)
100 g Green Beans (trimmed and cut into 1-inch pieces)
0.5 cup Green Peas (fresh or frozen)
1 large Onion (finely chopped)
2 tbsp Coconut Oil
1 pcs Star Anise
1 inch piece Cinnamon Stick
3 pcs Cloves
2 pcs Green Cardamom Pods (lightly crushed)
1.75 cup Water (divided - 1/4 cup for grinding, 1.5 cups for gravy)
1.25 tsp Salt (or to taste)
0.5 tsp Jaggery (grated, optional for balancing flavor)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Goan Masala Paste
In a small, dry pan over low-medium heat, roast the coriander seeds, cumin seeds, poppy seeds, and dried red chillies for 2-3 minutes until they become fragrant and slightly darker. Swirl the pan frequently to prevent burning.
Remove the spices from the pan and let them cool completely.
Transfer the cooled spices to a high-speed blender or grinder. Add the grated coconut, garlic, ginger, turmeric powder, and tamarind paste.
Add 1/4 cup of water and grind to a very smooth, thick paste. Scrape down the sides as needed and add another tablespoon of water only if necessary to facilitate grinding.
2
Sauté Aromatics and Vegetables
Heat coconut oil in a heavy-bottomed pot or kadai over medium heat.
Add the whole spices: star anise, cinnamon stick, cloves, and crushed green cardamom pods. Sauté for about 30-45 seconds until they release their aroma.
Add the finely chopped onion and sauté for 5-6 minutes, stirring occasionally, until it becomes soft and translucent.
Add the cubed potatoes and carrots. Sauté for 4-5 minutes to lightly roast them.
Add the green beans and continue to sauté for another 2 minutes.
3
Cook the Kurma
Add the prepared Goan masala paste to the pot with the vegetables. Stir well to coat everything.
Cook the masala for 6-8 minutes on medium-low heat, stirring frequently, until the raw smell disappears and you see oil beginning to separate from the paste.
Pour in 1.5 cups of water, add salt and the optional jaggery. Stir everything together until well combined.
Add the green peas (if using).
Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 12-15 minutes, or until the potatoes and carrots are fork-tender.
4
Garnish and Serve
Once the vegetables are cooked, uncover the pot. Check the consistency; if it's too thick, add a splash of hot water. If too thin, simmer uncovered for a few more minutes.
Taste and adjust the salt or jaggery if needed.
Turn off the heat and stir in the freshly chopped coriander leaves.
Let the kurma rest for 5 minutes for the flavors to meld together.
Serve hot with steamed rice, Goan pao, or chapatis.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
2 pcs Green Chili (finely chopped, adjust to taste)
3 tbsp Roasted Peanuts (coarsely crushed)
1 cup Curd (thick and whisked until smooth)
3 tbsp Coriander Leaves (chopped)
1 tsp Sugar
0.75 tsp Salt (or to taste)
1 tbsp Ghee
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing
5 pcs Curry Leaves
Instructions
1
In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.
2
Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.
3
Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.
4
Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.
5
Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.
